Still hungry? Check out more recipes below!
Crisp, aromatic crayfish coated in a golden coconut crust with lime, garlic, ginger, and a touch of Scotch bonnet heat—an Anguillian-inspired bite that’s zesty, spicy, and satisfying.
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A bright, spicy Anguillian-style crayfish in garlicky lime-butter with thyme, scallion, and a whisper of Scotch bonnet and allspice. Quick to cook, big on Caribbean aroma, and perfect for a special seafood main.
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Cereal Prawns is a beloved Singaporean-Malaysian zi char dish featuring crispy prawns tossed in an aromatic, buttery cereal crumble with curry leaves, bird’s eye chilies, and a touch of evaporated milk. It’s savory, slightly sweet, and wonderfully fragrant with a satisfying crunch.
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Pixxispad bil-Kappar is a Maltese classic: seared swordfish gently simmered in a bright tomato, caper, white wine, and lemon sauce with garlic, onion, bay leaf, and parsley. Briny and citrusy with a hint of heat, it’s a simple, elegant seafood main.
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